No ImageFoil Baked Salmon with Leeks and Bell Peppers

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  1. Shane Dickson

    For better taste, as long as you aren’t cooking this way explicitly for the aroma, sear on both sides for two minutes at a diagonal on a hot grill pan over medium high heat. To make sure you get the perfect salmon that isn’t dry all you need to do is stick a thin knife or skewer into the center of the fillet, or its thickest point, and touch the knife or skewer to your finger. If it’s warm then it’s done. I specialize in seafood and I was shocked at how seemingly undercooked perfect salmon actually is. All in all it’s a great recipe, I love that I can just walk away for awhile!

  2. Eileen

    This recipe surpassed expectations. I had some end of season peppers and leeks in my garden that needed to be used or pitched. Only change I made was a dash of rice vinegar to the leek pepper mixture to make the flavor pop a bit. Balanced the bitter/bland I was tasting. I did cook longer and used 1 large piece of foil and cooked whole filets rather than pieces. Tasted far better than I expected. This is a keeper.

  3. Graeme Lane

    This is a great recipe, but as others found, the recommended cooking time is too short. But it should be adjusted depending on the thickness of the fillet, the type of oven etc. and it is not a problem at all to unwrap the parcels to check, then cook longer if needed. In my case it took 25 minutes, and I was extremely happy with the results. Absolutely delicious, and I look forward to cooking this again!

  4. hapless cook

    Update: it was cooked this time; next time I’ll put it directly for 22 min or so. It was good. The fish was moist and the sauteed leeks and bell peppers were lovely.

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  5. hapless cook

    Hm, just took the salmon out of the oven after 12 min, and thankfully I checked before serving it because it was pretty much raw. Popped in for 12 more minutes and hoping for the best :-/

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